1 tablespoon ground cumin
1 teaspoon chili powder
1 lb. chicken breast, cut in 1-inch cubes
4 tablespoons olive oil
¼ cup lemon juice
2 cans (16 oz.) garbanzo beans, rinsed and
drained
3 green onions, thinly sliced
1 red bell pepper, diced
¼ cup chopped parsley
6 pita pockets
Plain yogurt (sour cream may be
substituted)
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| I've been too tired to chop vegetables for quite a while, but now I'm feeling better! |
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| Look at all those nutrients! |
Combine cumin and chili powder in a plastic bag. Add
chicken and shake to coat. Heat 1 tablespoon oil in a large skillet over medium
heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring
frequently. Take off heat, set aside to cool.
Combine remaining ingredients except pita pockets, mixing well.
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| This would be good by itself, although I like the texture that the chicken adds to the mix later. |
Stir in chicken. Cut top off pitas to open. Divide chicken mixture
among the pitas; top with yogurt, if desired. Add salt and pepper to taste.
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| We couldn't find pitas that opened into pockets so we just did kind of a lettuce wrap thing with flat ones. We also couldn't find the dairy-free yogurt we wanted but hummus was a good substitute. |
My Rating: 4/5 "I was worried this would be kind of dry and austere, but the chickpeas were malleable and the chicken gave the whole effect a comforting vibe. Great flavors all around. We ate it with some seasoned sweet potatoes my MIL made and that was a nice combination that added a little sweetness to the meal."
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